Content area
Full text
Received on 31st August 2017
Revised on 11th October 2017
The aim of the research was to evaluate the addition effect of various whole flours, such as fibers sources, to wheat flour, on the physico-chemical and technological properties of dough. In this regard, a dark wheat flour and its mixtures with whole oat, barley and millet flours were analyzed (in proportions of 85:15 and 70:30). The changes of the following parameters have been analyzed: wet gluten, gluten index, protein content, ash content, pH, falling number, as well as farinographic and alveographic parameters of dough. The results showed that the addition of whole oat, barley and millet flours significantly changed the physico-chemical and technological properties of dough, compared to dark wheat flour (p<0.05). The results are important in guiding the bakery industry for using new types of fiber-enriched flours.
Keywords: alveographic parameters, barley, ß-glucans, farinographic parameters, millet, mixtures of flours, oat, physico-chemical parameters, wheat
Introduction
The potential for using in bakery industry various assortments of cereals flours, (other than wheat, such as oat, barley, millet etc.) or coming from pseudo-cereals (eg. buckwheat) was limited, because of the lack of gluten and the higher fiber amounts of some sources. The addition of oat, barley or millet flours in the recipes of various bakery products was described as having negative effects on dough rheology and on the main sensory parameters of bakery products (Litwinek et al., 2013; Bojňanská et al., 2013). Consequently, the diversification of bakery products had been seriously moderated by the use of these flours in small quantities, and therefore their functional potential was not used at its true value.
Cereals such as wheat, millet and barley were part of the basic diet of ancient populations in a vast geographical areas (Middle East, North Africa and Europe), but gradually the wheat gained a significant importance and the other cereals were used especially in animal feed (Tannahill, 1988; Newman and Newman, 2006).
Whole oat flour has a significant higher amount of mineral substances (+20%), lipids (about 6.2 times higher) and total fibers (+ 86%), compared to whole wheat flour (Manolache et al., 2013 ). The protein content of the two assortments of flours is similar and the amount of starch in whole oat flour is on...